Stabilization of oleo oil



:reeoe 24 1 1 Search Room ,ess Reference ratentedApr. 5,1938 I I v UNITED STATES "PATENT OFFICE Harold sonic-hen, Chicago, 111., assignor to Industriai Patents Corporation, Chicago, 111., a corporation of Delaware No Drawing,- Application November 24, 1936, Serial No. 112,563

I 12 Claims. (CI. 87-12) This invention relates to an improved process markable antioxidant effects of the combination of treating edible fats and oils and more particuof hydrogenated soya bean oil and lecithinand larlyv to a-process of stabilizing such products as the result of, the combined action of the two suboleo oil against rancidity. stances are so, much greater than the effect of ei- 5 One of the objects of the present invention is ther of the substances separately thatit is 'un- 5 to provide a method for stabilizing edible fats and predictable from the antioxidant e'ifects of either oils such as lard, beef fat, hydrogenated cottonhydrogenated soya bean oil or lecithin. seed oil, oleo oil, and other similar vegetable and The word oil as used in the claims which folanimal fats and oils against'rancidity. low is used in the broad sense to include fats. Another object of the invention is to provide as I have found in practice that effective stabilil0 an article of commerce an improved edible oil zation may be secured with varying amounts of and fat product stabilized against rancidity. V hydrogenated soya bean oil and lecithin in com- Another object of the invention is to provide bination. However, in most instances it is sufiian improved method of stabilizing oleo oil. cient to incorporate from 1% to 10% of hydrogem 1 In the copending application .of Donald P. ated refined soya bean oil, together with from 15 Grettie, entitled Stabilization of shortening, Se- 0.05% to 0.2% of lecithin. It will be understood, rial No. 95,632, itis disclosed that hydrogenated of course, that some stabilization is secured with refined soya bean oil is an eflective antioxidant smaller amounts and that the effect is progres 1 for edible fats and oils. sive as the amount is increased. n Itis also well known that lecithin has anti- 1 claim: 1 oxidanteflects when employed with edible fats 1. The method of stabilizing oil which comand oils. prises adding thereto and thoroughly incorporat-' e p se inventionv s ased upon the (118- mg therewith a quantity of hydrogenated re,- covery that a combination of hydrogenated, soya fined soya b 11 and l ith t e n 011 and lecithin v d s surpris ng anti- 2. The method of stabilizing oil which comoxidant eiiects entirely unpredictable from the prises adding thereto and thoroughly incorpor t mere knowledge 01' the antioxidant effects of hying therewith from one percent to ten percent 'drogenated soya bean oil and lecithin separately. hydrogenated refined soya, bea 11 and 0.05 per The present invention is particularly adapted t t 02 percent thi to the stabilization of oleo oil whether um'e- 3. As an article of commerce, oil stabilized fined against rancidity consisting of ninety to ninety-, 4 The following table sets out data on actual eight percent oil anda complement of the combitests carried out to demonstrate the value of the nation of hydrogenated soya, b 11 a l ith n, present invention in the stabilization of oleo oil. 4, an t v of commerce, an il stabilized 3.1 The emPm-Yed in carrying out the tests against rancidity consisting of a large proportion was o i of d a y commercial ad h of oil and a complement of hydrogenated refined refined oleo oil has been refined to remove free soya, bean 1 and it fatty'acm- 5. The method of stabilizing oleo oil which I comprises adding thereto and thoroughly incor- 40 Active Incubation porating therewith a quantity of hydrogenated 4o 5353 igggff refined soya bean oil and lecithin. ke egi ng become 6. The method of stabilizing oleo oil which rancid) comprises adding thereto and thoroughly incorporating therewith from one percent to ten perp 1 24 cent hydrogenated refined soya bean oil and 0.05 f; 0188;311:131 15% assistants; 5 pegceg: to 0.2tipercefnt lecithin. 1 u t b l d an ar e e o commerce, 0 e0 0 s a 1 me ()igg i l l l i lis iit iiiaaaua' aa' 6 100 against rancidity consisting of ninety to ninetyg eightpercent oleo oil and a complement of the 50 Refln'edoloo oilplus 5% hydrb ofiiid combination of hydrogenated soya bean oil and niniic iittinno'i'"teens-"- t i Iemhm- Reiinec oloo oil plus 57% dro onntd' 8. As an article of commerce, oleo oil stabilized soya beanoil and 0.1 i ecitbin 50 312 against rancidity consisting of a large proportion p r i ofroleo oil and a complement of hydrogenated re- It isclear from the foregoing. tests that the refined soya bean oil and lecithin. 55

. 2,118,816 9. The method of stabilizing refined 0160 oil stabilized against rancidity consisting of ninety which comprises adding thereto and thoroughly to ninety-eight percent refined oleo oil and a incorporating therewith a quantity of hydrogenated refined soya bean oil and lecit complement of the combination of hydrogenated hin. 10. The method of stabilizing refined oleo oil soya bean oil and lecithin.

12. As an article of commerce, refined oieo oil 5 which comprises adding thereto and thoroughly stabilized against rancidity consisting of a large incorporating therewith from one percent to ten proportion of -refinedo1eo oil and a. complement percent hydrogenated refined scya bean oil and of hydrogenated refined soya bean oil and ice- 0.05 percent to 0.2. percent lecithin. ithin.

10 11. As an article of commerce, refined oleo oil HAROLD s. MITCHELL. w 

